Procedure
• Blind bake the pie shell until golden brown and heat before serving. Heat the oil in a sauté pan and add the mushrooms, cooke for about ½ minute before adding the red peppers and leeks
• Toss the mixture in the pan and add the thyme, shallots, peas, carrots and squash. Add 1 tbs of the butter. Season to taste with salt and pepper. Meanwhile, put the lobster on a sizzle platter with the remaining pat of butter and heat in oven until just warm, about 2 min.
• Fill the crust with the vegetables, top them with the warm lobster, by placing the head on the top, the claws on the side, and the sliced tail fanned out down the center.
• Arrange the squash, carrots, peas, potatoes, and zucchini tourney artistically around the sliced lobster careful not to cover the meat. Sauce the space that is not covered with vegetables generously however do not sauce the lobster or meat or claws, brush them with melted butter

Clean lobster heads and chop coarsely. Toast lightly in medium sized pot with oil.
over moderate heat until lightly colored. Add shallots and whole butter and allow to sweat 5 minutes
Add tomato paste and stir vigourously. Allow tomato product to lightly toast and continue to stir.
Deglaze the whole with brandy and allow the brandy to reduce to nearly dry.
Add cream and reduce by half. Turn up the heat and add the lobster stock bring to a boil for 10 minutes
Reduce heat and add roux and taragon. Allow the sauce to simmer until lightly thickened 15 minutes.
Strain the sauce through a fine mesh screen and reserve for plating.